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Becel Anything Goes Cookie Dough

You can’t make a masterpiece without a canvas. Start your cookie creations with our Anything Goes Cookie Dough; it’s soft and chewy, guaranteed. Customize this recipe with your favourite mix-ins!
  • Cooking time8 min
  • Prep time10 min
  • ServingsPortions 52
recipe image Becel Anything Goes Cookie Dough

Ingredients

  • 2 1/4 cups (550 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 cup (250 mL) Becel® Original margarine
  • 1 cup (250 mL) firmly packed light brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 2 large eggs
  • 1 tsp. (5 mL) vanilla extract
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in’s (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
  3. Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

Cranberry Chocolate Oatmeal Granola:

Prepare Anything Goes Cookie Dough and stir in 1 cup (250 mL) rolled oats, 1 cup (250 mL) dried cranberries, 1/2 cup (125 mL) flax seeds, 1/2 cup (125 mL) raw sunflower seeds and 1 Tbsp. (15 mL) ground cinnamon. Divide dough in half. Press each half into ungreased 13 x 9-in. (3.5L or 33 x 23 cm) baking pan. Bake 20 minutes or until golden. Cool 20 minutes on wire rack. Remove from pans, crumble and cool completely. Stir in 1/2 cup (125 mL) mini chocolate chips. Makes 14 cups (3.5 L).

Chocolate Chunk Cookies:

Prepare Anything Goes Cookie Dough and stir in 1/4 cup (60 mL) unsweetened cocoa powder. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Flatten slightly, then top with 3 chocolate chunks. Bake 7 minutes or until edges are set. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 60 cookies. Gluten-Free Brown Sugar Toffee Cookies: Lightly spray 3 (9-in./23 cm) disposable pie pans with no-stick cooking spray; set aside. Prepare Anything Goes Cookie Dough as above, using 2-1/2 cups (325 mL) gluten-free whole grain oat flour, 1/3 cup (75 mL) coconut flour and 1/4 cup (60 mL) potato flour instead of all-purpose flour. Stir in 2 tsp. (10 mL) rum extract and 1/2 cup (125 mL) toffee bits. Evenly divide into prepared pans. Bake 25 minutes or until edges are golden, rotating pans about halfway through. Cool completely on wire racks. Arrange doilies in centers of cookie and evenly sprinkle with 2 Tbsp. (30 mL) icing sugar. Carefully remove doilies and slice each into 16 slices. Makes 48 cookies.

Vegan Maple Glazed Pumpkin Cookies: Prepare Anything Goes Cookie Dough as above, using Becel® Vegan margarine instead of Becel® Original margarine and 1/2 cup (125 mL) unsweetened pumpkin puree instead of eggs. Stir in 2 tsp. (10 mL) ground cinnamon and 1/2 tsp. (2 mL) maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Combine 1/2 cup (125 mL) icing sugar, 1/8 tsp. (0.5 mL) ground cinnamon. Stir in 2 tsp. (10 mL) warm water until smooth. Drizzle over cooled cookies. Makes 60 cookies.

Chocolate Peppermint Spiral Cookies:

Prepare Anything Goes Cookie Dough and stir in additional 1/2 cup (125 mL) all-purpose flour and 1 tsp. (5 mL) peppermint extract. Divide dough in half. Stir 2 Tbsp. (30 mL) unsweetened cocoa powder into half and 20 crushed hard peppermint candies into the other half. Roll out "white" dough between 2 sheets of parchment or wax paper into 10 x 16-in. (25.4 x 40.6 cm) rectangle. Repeat with "black" dough. Using the parchment paper, place "white" dough on top of "black" dough, trimming excess so dough is even. Gently roll dough lengthwise, using the parchment paper to assist, into log. (Dough will be soft.) Wrap log in parchment paper. Place on cookie sheet and freeze 24 hours. Unwrap log and slice into 1/4-in. (6 mm) rounds, rotating the log 1/4 turn after each slice to maintain shape. (Put dough back into freezer between batches.) Place on ungreased cookie sheet. (Cookies might need to be reshaped into circles at this point.) Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 36 cookies.

Snickerdoodle Cookies:

Prepare Anything Goes Cookie Dough and stir in 1 cup (250 mL) cooked quinoa and 1/4 cup (60 mL) toffee bits. Chill in refrigerator 1 hour*. Combine 3 Tbsp. (45 mL) sugar with 2 tsp. (10 mL). Drop by tablespoonfuls into cinnamon sugar mixture; turn to coat. Arrange on ungreased baking sheets, 2-in. (5 cm) apart. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 64 cookies. TIP: For a gluten-free version, simply replace all-purpose flour with 2-1/2 cups (625mL) gluten-free whole grain oat flour, 1/3 (75mL) cup coconut flour and 1/4 (60 mL) cup potato flour.